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Spiced Shrimp Cocktail

23 Feb

spiced shrimp cocktailA very simple and flavorful version of shrimp cocktail.  Plus, you have half of a beer left to enjoy.  Besides a full beer, what could be better?  I will be serving this again.


  • 1/2 cup cider vinegar or beer
  • 1/2 cup water
  • 2 tablespoons Old Bay Seasoning
  • 1 lb large shrimp, peeled & deveined; leaving tail on
  • 1 cup cocktail sauce

Mix vinegar, water and Old Bay in medium saucepan.  Bring to boil on medium heat.
Gently stir in shrimp; cover.  Steam 2 to 3 minutes or just until shrimp turn pink.  Drain well.
Serve immediately with cocktail sauce.

Recipe taken from

Photo by

Grilled Salmon with Sweet Soy Slaw

20 Jun

I had no idea you could buy broccoli slaw at the grocery store.  But it’s there, and with this sweet, soy sauce, it’s good.  My super picky three year old won’t touch the slaw (because it’s green), but he gobbles up the salmon with this tasty marinade.


  • 1  cup soy sauce
  • 1  tablespoon  canola oil
  • 4  pieces crystallized ginger
  • 2  garlic cloves, minced
  • 1 1/2  cups  sugar
  • 4  (4-ounce) salmon fillets
  • 1  (12-ounce) packages broccoli slaw
  • 1/8  cup  green onions, chopped
  • 1/2  tablespoon  sesame seeds, toasted
  • Salt and pepper to taste

Combine first 4 ingredients in a small saucepan over medium heat.  Stir in sugar.  Cook for 10 minutes or until sugar dissolves, stirring occasionally.  Remove from heat.  (Mixture will thicken).  Reserve 3/4 cup soy mixture, and set aside.

Brush both sides of salmon evenly with remaining soy mixture; cover and let stand 10 minutes.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes on each side or until fish flakes with a fork.

Toss together broccoli slaw, green onions, sesame seeds, and 1/4 cup reserved soy mixture; top with grilled salmon.  Season with salt and pepper to taste.  Serve with remaining reserved 1/2 cup soy mixture for dipping.

Recipe from

Photo by me, My Little Food Spot

Baked Parmesan Encrusted Tilapia Sandwich with Tomato-Basil Mayonnaise

27 Jan

My own little creation.  I had a second sandwich and probably shouldn’t have.  I cheated on the fish, but this took an easy frozen dinner to a whole new level.  I served it with some roasted cauliflower and tomatoes, seasoned with turmeric and cayenne and topped with fresh cilantro.  It looked really pretty and tasted pretty good, but I am undecided as to whether I would make it again.  It, therefore, does not currently meet mylittlefoodspot standards.


  • Frozen parmesan encrusted tilapia fillets, one for each sandwich (I used Treasures of the Sea, from Sam’s Club)
  • 1/2 cup real mayo
  • 1/4 cup finely chopped graped tomatoes, including their juices
  • 1 tsp. dried basil
  • 2 scallions, finely chopped
  • Tender baby greens
  • Hamburger buns, or sandwich bread of your choice

Bake fish according to package directions.  Combine mayo, tomatoes, basil, and scallions.  Spread on top side of sandwich buns.  Place fish on bottom bun and top with mixed greens.  Combine buns before serving and enjoy :0)

Recipe and photo by mylittlefoodspot

Tuna Mousse

21 Dec

My Grandma Young always makes this around the holidays.  I’m not usually out in California to enjoy hers anymore so I’ve learned to make it myself.  I’ve had it once this holiday season and plan to make it twice more.  It’s perfect if you know you’re going to be rushed on the day you need it; it can (and should) be made in advance and will keep quite a while.  If I’m going to serve it at a gathering, I’ll sometimes put it in a mold, or maybe just in a nice dish.  Otherwise it goes into my glass mixing bowl with a lid.  Tastes just as good that way.


  • 2 cans tuna
  • 8 oz. cream cheese, softened
  • 1 cup real mayonnaise
  • 1/4 cup water
  • 1 can cream of mushroom soup
  • 3 small envelopes Knox gelatin
  • 1 small onion, finely chopped

Blend all ingredients with a hand mixer. Either pour into a small mold or into a serving dish and allow to set in the refrigerator for 1-2 days. Serve with your favorite crackers.

recipe by Grandma Young

photo by

Herbed Shrimp and Pasta

17 Dec

Not low-caloric, not cheap (the only real cost lies in the price of the shrimp), but full of salty, creamy, seafood-y yumminess.  I always short-cut and cost-save with dried herbs, which I did last night, but we’ve used fresh parsley before and I will admit that it does make for a better dish.  Serve with some soft, crusty bread to scoop up the leftover sauce and you’ve got yourself an a-ok meal.


  • 8 oz dried angel hair pasta, uncooked
  • 1 cup butter
  • 1 1/2 lb peeled, medium-size fresh shrimp
  • 4 clove garlic, minced
  • 2 cup half-and-half
  • 1/2 cup chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tsp dried dillweed
  • Garnish: fresh dillweed sprigs

Cook pasta according to package directions. Drain; set aside, and keep warm.

Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and garlic. Cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Remove shrimp, and set aside, reserving garlic and butter in skillet.

Add half-and-half to skillet; bring to a boil, stirring gently. Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Add shrimp, parsley, salt, pepper and, if desired, dried dillweed; stir until blended. Serve over pasta. Garnish, if desired.

recipe from Southern Living: Easy Weeknight Favorites

photo by knorrbuzz

Salmon with Browned Butter and Mashed Broccoli Potatoes

15 Dec

Salmon.  Potatoes.  Broccoli.  Butter.  Scallions.  That pretty much sums up the list of ingredients for this phenomenal meal.  As simple as it is, this pairing of ingredients is an act of culinary genius.  I wish I could take full credit but that goes to Rachael Ray (or whoever came up with this recipe for her website Every Day, in which case Ray gets partial credit for approving it).  I, of course, tweaked a few things, though.  We buy the bags of frozen salmon at Sam’s Club, so ours was not fresh, nor skin-on and took a little longer to bake.  I’m also not huge on lemon in my hearty dishes so I splashed in just a bit of bottled lemon juice.  The finished product: delish.  I think I could eat this every day for a week.


  • 2 yellow-fleshed potatoes (about 1 pound), such as yukon gold, peeled and thinly sliced crosswise
  • 1/2 head broccoli, cut into small florets
  • 1 stick (4 ounces) butter, cut into small pieces
  • Salt and pepper
  • Four 6-ounce skin-on salmon fillets
  • 1/2 bunch scallions (3 to 4), green and white portions thinly sliced separately
  • Juice of 1/2 lemon

Preheat the oven to 300°. In a medium saucepan, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until just tender, about 10 minutes. Increase the heat to medium-high, add the broccoli and cook until tender, about 4 minutes. Drain, then mash the broccoli and potatoes with 2 tablespoons butter. Season with salt and pepper; cover to keep warm.

Season the salmon fillets with salt and pepper, then arrange skin side up, in a single layer, in a greased, foil-lined large baking dish. Roast until cooked through, about 10 minutes for medium. Discard the skin.

In a small skillet, melt the remaining 6 tablespoons butter over medium heat. Add the scallion whites and cook, swirling the pan, until the butter is lightly browned, about 5 minutes. Remove from the heat and stir in the scallion greens and lemon juice; season with salt and pepper. Spoon the sauce over the fish and serve with the mashed broccoli potatoes.

recipe by Rachael Ray

photo by knorrbuzz